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Cherry Kale Salad with Farro, Avocado, Feta, and Cherry Balsamic Vinaigrette

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This Cherry Kale Salad with farro, avocado, feta, and a cherry balsamic vinaigrette is a hearty, wholesome summer salad. A perfect blend of sweet, salty, and creamy, it’s packed with nutrients and bold seasonal flavors.

Ingredients

For the salad:

  • 1 cup cooked farro, cooled

  • 1 cup fresh cherries, pitted and halved

  • 2 cups kale, de-stemmed and chopped

  • 1/2 cup crumbled feta cheese

  • 1/3 cup walnuts, chopped

  • 1 ripe avocado, diced

  • 1/4 cup fresh basil, chopped (optional)

For the cherry balsamic vinaigrette:

  • 1/4 cup pitted fresh cherries

  • 2 tbsp balsamic vinegar

  • 1 tbsp honey or maple syrup

  • 1/2 tsp Dijon mustard

  • 1/3 cup olive oil

  • Salt and black pepper, to taste

Instructions

  1. Cook the Farro: Prepare farro according to package directions. Let cool to room temperature.

  2. Mix the Salad: In a large bowl, combine cooled farro, kale, cherries, walnuts, feta, avocado, and basil (if using).

  3. Make the Vinaigrette: In a blender or food processor, blend cherries, balsamic vinegar, honey, and mustard until smooth. Slowly add olive oil while blending to emulsify. Season with salt and pepper.

  4. Assemble: Pour dressing over the salad and gently toss to coat. Serve immediately or chill for 15 minutes for deeper flavor.

Notes

  • Massage kale with a drizzle of olive oil before tossing if you prefer a more tender bite.

  • This salad stores well in the fridge (minus the avocado) for up to 2 days.

  • Add grilled chicken or chickpeas for a protein boost.

Find it online: https://yumfoodusa.com/cherry-kale-salad-with-farro-avocado-feta-and-cherry-balsamic-vinaigrette/